Mar 27, 2013

Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

I love sea scallops and it takes very little effort to get delicious results. For best flavor seek out the freshest scallops. Before cooking remove the small, tough muscle attached to the side. You can easily double this recipe for four servings.

Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.

Perfect, don't know why I didn't think of that one. Thanks for such a quick reply. We both just started WW this past week and I have been huffing and puffing the whole time. I found your blog and now I'm finally excited! I feel like maybe I actually CAN do this and not even feel deprived. Ive never been on a diet before and always have had body image issues. Im feeling so empowered now that I feel like I can control this instead of it controlling me. It has a ton to do with your recipes... I feel like I'm eating foods I love and everyone else is the one missing out. How great is it to full physically AND emotionally full?! Thank you Gina.

I made something that a friend gave me the recipe for and it came out pretty bad (not from your website). My husband wanted to know why I dared to use a recipe that wasn't yours. Just thought you'd like to know that. Every single thing I've made from your recipes have been delicious. He's even eating things that he doesn't usually like. I made your turkey chili soup this weekend and he hates chili. LOVED your soup though. You really need to have your own show.

Really hot pan, butter and olive oil. Sear on one side (DONT TOUCH!!!), Turn with tongs when it will release- about 2 minutes. Cook one more minute, they should still be springy to the touch and a have a beautiful caramel color on the seared side. Serve right away.

Oh my gosh, what gorgeous photos Gina! Scallops have got to be one of my most favourite types of seafood but I don't buy them often since the fresh ones are quite expensive. I love how delicate they are, and how few additional ingredients they need in order to taste amazing. Great post!

I think shrimp would be a great substitute or addition to the scallops. And definitely use asparagus! Love skinny taste, use it almost every night for dinner. I have also told countless friends about it, do you need a partner. Lol

Made this tonight with the shrimp substitution because that's what I had -- delicious! I was afraid my husband wouldn't like it because we usually eat pasta with more sauce. He loved it! Definitely will keep this one in the rotation.

I added 2 cans snow's minced clams and half can of clam juice after sauteeing the scallops. Yum! I also used mini scallops (I thought I was buying the big ones) and cooked them for less time. Sooo good!